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Prep Time:

30 Minutes

Cook Time:

30 minutes


2-3 Servings



About the Recipe

A balti or bāltī gosht is a type of curry served in a thin, pressed-steel wok called a "balti bowl".[1] The name may have come from the metal dish in which the curry is cooked, rather than from any specific ingredient or cooking technique.


2 large tomatoes - 1 onion - 40g (thumb size) ginger(grated)- 3-4 garlic cloves (chopped) - green chillies - handful of fresh coriander leaves - 300g of your choice of meat or vegetables -2 tsp garam masala - cinnamon stick - 1 tsp corianderpowder -1 tsp turmeric - salt (to taste)- vegetable oil or ghee


  1. Add 2 tablespoons of vegetable/sunflower oil to a pan. Add one 3 cm piece of cinnamon into the oil.

  2. Peel and dice the onion finely and add to the oil. Fry for approximately 7 - 10 mins on medium heat until onions become a light golden brown, adding a dash of water when needed to avoid burning.

  3. Add turmeric and garam masala. Add salt to taste.

  4. Add ginger and garlic. Cook for 1 minute, on medium heat. Do not allow to burn, adding a dash of water when needed. Remove the cinnamon from the mix using a spoon and discard.

  5. Wash the tomatoes, finely chop, grate or blend (using a food processor).

  6. Stir in the tomatoes. Cook for 1 minute on medium heat.

  7. Stir in the diced meat/vegetables and cook on medium heat for 2-3 minutes.

  8. Add 100ml of boiling water. Stir thoroughly and cover with lid on medium heat for 15 minutes. Stir at regular intervals to ensure it doesn't stick to your pan. Check the meat/vegetables/paneer is cooked through.

  9. Remove the lid. The water will have reduced down during cooking. If you prefer more sauce in your curries, you can add a small amount of boiling water to the dish (if required). Lower the heat and add coriander leaves to the pan and stir. Add chilli powder to taste - add slowly bit by bit to avoid a too hot curry!

  10. Add coriander powder to the pan

  11. Taste test for the level of chilli and salt, adding more if required. Cook gently on low-medium heat for a further 2 minutes.

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